| 黄酒降度的工艺研究 |
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| 引用本文： | 周广麒,尹丽杰,王培忠.黄酒降度的工艺研究[J].大连工业大学学报,2011,30(6):420-422. |
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| 作者姓名： | 周广麒 尹丽杰 王培忠 |
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| 作者单位： | 大连工业大学生物工程学院,辽宁大连,116034 |
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| 摘 要： | 以大黄米为主料,豆粕为辅料制备黄酒,优化主要工艺参量以降低黄酒酒精度.在传统发酵工艺的基础上,采取正交试验法将发酵时间、酵母菌和麦曲加入量、料水比等工艺参数优化配合,并添加豆粕以提高氨基酸态氮含量.结果表明,加入酵母菌量和麦曲量为原料米质量的0.6％和4％,料水比为1∶3,最终得到半干黄酒的酒精度是9.4％,总糖33....
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| 关 键 词： | 黄酒 大黄米 豆粕 |
Process of reducing alcohol degreee of rice wine |
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| ZHOU Guang-qi,YIN Li-jie,WANG Pei-zhong.Process of reducing alcohol degreee of rice wine[J].Journal of Dalian Dalian Polytechnic University,2011,30(6):420-422. |
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| Authors: | ZHOU Guang-qi YIN Li-jie WANG Pei-zhong |
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| Affiliation: | (School of Bioengineering,Dalian Polytechnic University,Dalian 116034,China) |
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| Abstract: | For reducing alcohol degree of rice wine,fermentation time,additions of yeast and wheat koji,ratio of material to water were optimized by orthogonal test using yellow rice as raw material and soybean meal as auxiliary material.The results indicated that the optimal components were 0.6% yeast,0.4% wheat koji and ratio of material to water at 1∶3.The final alcohol degree of wine was 9.4%,total sugar 33.91 g/L,and amino nitrogen 0.47 g/L when the added soybean meal was 12%. |
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| Keywords: | rice wine yellow rice soybean meal |
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